Rum Cake

Rum Cake

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Janice Splaha

By
@janniann

FYI.....The rum used in the cake looses the alcohol but not the rum used in the glaze. Everyone that has tasted this cake says it's the best Rum Cake.

Rating:

☆☆☆☆☆ 0 votes

Serves:
10 to 12
Prep:
30 Min
Cook:
45 Min
Method:
Bake

Ingredients

  • 1 pkg
    betty crocker yellow cake mix
  • 1 (3.5 oz) pkg
    jello instant vanilla pudding
  • 1/2 c
    vegetable oil
  • 1/2 c
    water
  • 1/2 c
    dark rum
  • 4
    eggs
  • GLAZE

  • 1/4 c
    water
  • 1/2 c
    butter, softened
  • 1 rounded c
    sugar
  • 1/2 c
    dark rum

How to Make Rum Cake

Step-by-Step

  1. Pre-heat oven to 350*. Grease and flour a Bundt Cake pan. In a large mixing bowl combine all cake ingredients and blend on high for 2 to 3 minutes. Pour into prepared Bundt Cake pan. Bake for 45 minutes. Make the glaze while the cake bakes.
  2. In a small saucepan heat water and butter over medium heat. When butter is melted, add sugar and stir. Boil for 5 minutes, stirring constantly. Remove from heat. Add Rum.
  3. When cake is done, turn out onto a 10 inch pie plate immediately upon removal from oven. When cake is nearly cool, poke holes all over ( top, bottom, inside, outside ) using a large meat fork. Then more holes, the better the taste. Pour glaze all over the cake.

Printable Recipe Card

About Rum Cake

Course/Dish: Cakes
Main Ingredient: Non-Edible or Other
Regional Style: American




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